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Hariyali Kofta

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Onion Paste

  2. 1 3/4 cups roughly chopped onions

  3. 1/4 cup cashewnuts (kaju)

  4. 7 garlic (lehsun) cloves

  5. 2 tbsp melon seeds (charmagaz)

  6. 12 mm ( 1/2") ginger (adrak) piece

  7. For The White Gravy

  8. 3 tbsp oil

  9. 3 cardamoms

  10. 3 cloves (laung / lavang)

  11. 1 tbsp finely chopped green chillies

  12. 3/4 cup whisked curds (dahi)

  13. For The Spinach Koftas

  14. 1 1/2 cups boiled , peeled and mashed potatoes

  15. 3/4 cup finely chopped coriander (dhania)

  16. 3/4 cup finely chopped spinach (palak)

  17. 1/4 cup finely chopped fenugreek (methi) leaves

  18. 2 tsp green chilli paste

  19. 1/2 tsp garam masala

  20. 2 tbsp cornflour

  21. salt to taste

  22. oil for deep-frying

  23. Other Ingredients

  24. 1/2 tsp chilli powder

  25. 1/2 tsp dried fenugreek leaves (kasuri methi)

  26. 2 tbsp fresh cream

  27. a few saffron (kesar) strands

  28. 1 tbsp milk

  29. For The Garnish

  30. 1 tbsp finely chopped coriander (dhania)

  31. For Serving

  32. parathas

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients along with 1½ cups of water in a kadhai, mix well and cook on a medium flame for 8 to 10 minutes or till the onions turn soft. Keep aside to cool completely.

  2. Blend in a mixer to a smooth paste and keep aside.

  3. Heat the oil in a kadhai, add the cardamom, cloves and sauté on a medium flame for a few seconds.

  4. Add the green chillies, prepared onion paste, mix well and sauté on a medium flame for 2 to 3 minutes.

  5. Add the garam masala, curds, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

  6. Add the cream and salt, mix well and cook on a medium flame for 1 minute.

  7. Keep aside.

  8. Combine all the ingredients in a bowl and mix well.

  9. Divide the mixture into 16 equal portions and shape each portion into a round ball.

  10. Heat the oil in a kadhai, deep-fry the koftas, a few at a time, on a medium flame till they turn golden brown in colour from all sides. Drain on absorbent paper and keep aside.

  11. Combine the prepared white gravy in a kadhai, add the chilli powder, dried fenugreek leaves and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

  12. Add the cream, mix well and simmer for another 1 minute, while stirring continuously.

  13. Meanwhile combine the saffron strands with the milk in a small bowl and mix well.

  14. Add this saffron-milk mixture to the gravy , mix well and cook on a medium flame for 1 minute.

  15. Just before serving, add the spinach koftas to the hot gravy and simmer for 1 to 2 minutes.

  16. Garnish with coriander and serve hot with parathas.

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